Disco Fries! A New Jersey late-night tradition!

Thank you so much for watching! Please hit the “LIKE” button, and subscribe! Think of the great things that came from New Jersey… I can’t come up with much, but Disco Fries are one of the best. You don’t have to go to a disco, or even order them at 3am to enjoy the savory deliciousness. They are really easy to make, with simple ingredients. Try it, and you may yearn for the smell of an oil refinery! Join our FB Community: Facebook: 330122425543661 Disco Fries: Fries (see below recipe) Gravy (see below recipe) Melty cheese of preference (mozzarella, muenster, provolone are all great) 1. In a broiler safe dish, layer fries on bottom 2. Top with generous amount of gravy 3. Top with cheese 4. Broil until cheese is melty, bubbly, and browning 5. Enjoy! Fries: 4 large russet potatoes Oil for frying Salt for seasoning 1. Cut potatoes into ½ inch x ½ inch square fries. 2. Soak in water while cutting 3. Change out the water 1 or 2 times to rinse away excess starch 4. First fry: Fill a large pot halfway with oil and heat to 325 degrees F 5. Cook in batches for 7-9 minutes, taking care to not overload or overflow the pot 6. Drain each batch on wire rack and allow to cool 7. Second fry: heat same oil to 425 degrees F 8. Cook fries in batches for 5-7 minutes to desired level of crispyness and brownness. 9. As each batch is done, drain on wire rack and season with salt while hot 10. Enjoy as is, or move to next section Basic Gravy: 1 tablespoon oil 1 medium-small shallot, diced 1 tablespoon minced garlic 3 tablespoons butter 4 tablespoons all purpose flour 4 cups (1qt) Beef broth 1 teaspoon Worcestershire Sauce 1 teaspoon black pepper Gravy Master/Kitchen Bouquet (OPTIONAL) to desired darkness Salt to taste 1. In medium saucepan (2qt), heat oil over medium-high heat 2. Add shallot and cook, stirring often until soft and fragrant 3. Add garlic and cook, stirring often until soft and fragrant 4. Reduce heat to medium, add butter and melt, stirring occasionally 5. Add flour and whisk with fat to make a roux. Cook for 3-5 minutes, stirring constantly to cook out the raw flour flavor 6. Slowly whisk in beef broth 7. Add Worcestershire sauce and pepper, stir well to combine 8. If desired, add Gravy Master/Kitchen Bouquet to preferred darkness 9. Check salt level and adjust as necessary 10. Cook on medium to medium-high heat, stirring VERY OFTEN until thickened. Bone apple yeet!